Cinnamon Rolls made with overnight roll dough. You can use these just as they are if you want
First the dough
This is sweet dough made the following way,
Put all of these ingredients together and let stand for 3 to 5 minutes
1 packet of active dry yeast
2 teaspoons of sugar
2 tablespoons of 105 to 115 degree water (warmer than blood heat.)Then;
Scald 1 cup of whole milk which is stirred into 7 tablespoons of Lard and cooled to room temp.
Combine and mix well,
7 tablespoons of sugar
3 beaten eggs
1 teaspoon of salt
Now add the milk and yeast mixture and mix well.
Add 4 cups of flour and beat this well for 5 minutes. Place in a bowl and refrigerate over night and take it out just before working it to bake. To use as is cut the dough into 3 equal pieces and roll each one into a 9 inch circle. Cut each one into 16 wedge shaped pieces. Before rolling brush each with melted butter, sugar and cinnamon. Roll from the large end and place on a baking sheet. Bake for 15 to 18 minutes at 425 being very careful they will burn.
For cinnamon rolls let the dough rise to double its size and roll it oblong on a floured board to about ¼ inch in thickness. Spread with a generous amount of melted butter and sprinkle with brown sugar and cinnamon. You can also add raisins and zested and chopped orange or lemon peel. Roll the dough like you would a jelly roll nice and tight. Cut the dough into rings about ¼ of an inch thick. Place on to a cookie sheet and top with more brown sugar and cinnamon and if you want some chopped nuts. Eggwash each and let them rise for about ½ an hour. Bake in a preheated 350 degree oven for about 30 minutes. Remove from the oven and prepare a fondant to dress the top.
2 cups of icing sugar and whisk in
1/8 teaspoon of lemon juice and a few drops of water to get the right constancy. It should stay on the back of a spoon with out running off. Place this on the hot rolls and let it set before eating them.